Jamaican Jerk Pork Patties

This pork-centric take on the classic Jamaican beef hand pie uses frozen empanada pastry as a non-traditional (but convenient) shortcut.

Jamaican Jerk Pork Patties
Photo: © Ian Knauer
Active Time:
30 mins
Total Time:
50 mins
10 patties


  • 1 tablespoon vegetable oil

  • 1 small onion, chopped

  • 3 scallions, thinly sliced

  • 3 garlic cloves, minced

  • 3 garlic cloves, minced

  • 1 tablespoon minced ginger

  • 1 Scotch bonnet pepper

  • Kosher salt

  • Freshly ground black pepper

  • 1 pound ground pork

  • 1 tablespoon fresh thyme leaves

  • 1 teaspoon ground allspice

  • 1 teaspoon curry powder

  • 1 large egg

  • 2 tablespoons water

  • 1/4 teaspoon ground turmeric

  • 10 frozen empanada disks (20 ounce package), thawed


  1. In a large heavy skillet, heat the oil over medium high heat until hot, then stir in the onion, scallions, garlic, ginger, Scotch bonnet, 1 teaspoon salt and 3/4 teaspoon pepper. Cook, stirring occasionally, until golden, about 6 minutes. Stir in the pork and cook, breaking up lumps with a spatula, until golden and cooked through, about 8 minutes. Stir in the thyme, allspice and curry powder and cook until fragrant, about 1 minute. Remove from the heat and season with salt and pepper to taste.

  2. Preheat the oven to 400°F.

  3. Beat together the egg, water and turmeric with a pinch of salt. Place about 1/4 cup filling in the center of each empanada disk, then brush the edge with some of the egg wash. Fold the pastry over the filling to form a half moon, then crimp the edges with a fork. Transfer the patties to a parchment-lined baking sheet and brush each with some of the remaining egg wash.

  4. Bake the patties until golden and slightly puffed, 15 to 20 minutes. Let cool slightly, then serve.

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